Tarragon & mustard beef with roasted carrots & beans

30 Min
4 People
Rating starstarstarstarstar_border
Sweet roasted shallots and carrots with juicy rump steaks drizzled in a tarragon and mustard dressing.
1. Set oven to 200ÂșC. Peel and quarter shallots. Trim baby carrots, cut purple carrots into batons. Toss with 1 tbsp oil, salt and pepper on a lined oven tray. Roast for 15 minutes, or until golden. Drain beans, add to tray and roast for 5 minutes.

2. Whisk together 1 tsp tarragon, 2 tsp mustard, 1 tbsp vinegar and 4 tbsp olive oil. Season with salt and pepper. Set aside.

3. Heat a frypan with 1 tbsp oil over high heat. Season beef steaks with salt and pepper. Cook for 3-4 minutes, or until cooked to your liking. Set aside on a plate to rest.

4. Scatter baby spinach over roasted vegetables on the tray. Slice cooked steaks and arrange on top of vegetables. Spoon over dressing to taste.

Carrot leaves can be rinsed and scattered over the top of the finished dish.
Shallots 2
Baby carrots 1 bunch
Purple carrots 3
Cannellini beans 2 x 400g
Beef rump steaks 600g
Baby spinach 1/2 bag (100g)

From your pantry:
oil (for cooking + olive), salt, pepper, apple cider vinegar, dijon mustard, dried tarragon.